Ingredients
300 ml warm water
2 tablespoons sugar
10 g instant yeast
500 g all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
200 g canned pumpkin
60 ml vegetable oil
1 egg
Method
In a bowl, combine warm water and sugar. Stir in the instant yeast. Allow it to sit for about five minutes until bubbles form. Â
Mix together flour, salt, cinnamon, and nutmeg in a large bowl. Add the pumpkin, oil, and egg into the flour mixture.
Pour the yeast mixture into the bowl, mixing until a dough forms. Knead the dough for about 10 minutes until smooth.
Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm spot for about an hour. It should double in size.
Shape the risen dough into a loaf. Place it in a greased loaf pan and let it rise again for about 30 minutes. Preheat the oven to 190°C.
Bake the bread for 30 to 35 minutes. It should sound hollow when tapped on the bottom. Allow it to cool before slicing.
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